Ingredients
Scale
- 1 medium butternut squash (about 2 pounds)
- 1 tablespoon olive oil or avocado oil
- 1 tablespoon cornstarch (or arrowroot powder for Paleo)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Optional: Fresh parsley for garnish
Instructions
- Start by peeling the butternut squash with a sturdy vegetable peeler until you reach the bright orange flesh. Cut off the top and bottom ends, then slice the squash in half where the neck meets the bulbous base. Scoop out the seeds from the base. Slice the flesh into uniform matchsticks, roughly 1/4-inch thick. Consistency is key here to ensure every fry cooks at the same rate.
- Place the squash fries into a large mixing bowl. Pat them dry with a paper towel to remove excess moisture; this is the secret to extra crispiness. Drizzle with olive oil and toss to coat. In a small ramekin, mix the cornstarch, garlic powder, smoked paprika, salt, and pepper. Sprinkle the seasoning mix over the squash and toss vigorously until every piece is evenly dusted.
- Preheat your air fryer to 400°F (200°C). Place the squash fries in the air fryer basket in a single layer. Do not overcrowd the basket, as they need space for air to circulate. Cook for 12 to 15 minutes. At the halfway mark, shake the basket thoroughly to ensure the fries brown evenly on all sides. They are ready when the edges look golden brown and slightly charred.
- Remove the fries from the air fryer and transfer them to a serving platter immediately. Sprinkle with fresh parsley or an extra pinch of sea salt if desired. Serve these hot with your favorite dipping sauce, such as spicy mayo, Greek yogurt dip, or even a simple sugar-free ketchup.
- Cook Time: 30 minutes